KARAKTERISTIK TEPUNG SORGUM TERMODIFIKASI DENGAN PROSES FERMENTASI DENGAN MENGGUNAKAN YEAST INDIGENOUS SORGUM

ABSTRACTThe purpose of this study was to examine the physicochemical characteristics of fermented sorghum flour using indigenous sorghum yeast. The study used a completely randomized factorial design with various fermentation times (24, 48, 72 hours) as the first factor and the concentration of indigenous sorghum yeast starter (2.5%, 5%, 7.5%, 10%, 12.5%, and 15% w/v) as the second factor in three replications. Parameters observed were physicochemical characteristics including starch content, water content, swelling power, water absorption, and bulk density. The data obtained were analyzed using analysis of variance (ANOVA) (P<0.05) and Duncan's Multiple Range Test (DMRT). The results show that the best-fermented sorghum flour was obtained at 72 hours of fermentation time with a 5% starter. The sorghum flour has a starch content of 74.8%, water content of 10.97%, swelling power of 15.44 g/g, water absorption capacity of 67.58%, and bulk density 0.6 g/ml. Modification by fermentation using indigenous sorghum yeast can improve the physical and chemical properties of sorghum flour. Based on the nutritional content of sorghum flour, it met the quality requirements of Codex Standard 173-1989 in ash, protein, fat, crude fiber, and carbohydrate contents.Keywords:sorghum, modified, yeast indigenous, phisycal and chemical characteristik.ABSTRAKTujuan penelitian ini adalah untuk mengkaji karakteristik fisikokimia tepung sorgum hasil fermentasi dengan menggunakan yeast indigenous sorgum. Penelitian dilakukan dengan menggunakan rancangan acak lengkap pola faktorial dengan lama fermentasi (24, 48, 72 jam) sebagai faktor pertama dan konsentrasi starter yeast indigenous sorgum (2,5%, 5%, 7,5% dan 10%, 12,5% dan 15% b/v) sebagai faktor kedua, menggunakan 3 ulangan. Parameter yang diamati adalah karakteristik fisikokimia meliputi kadar pati, kadar air, sweeling power, daya serap air dan densitas Kamba. Data yang diperoleh dianalisis dengan menggunakan Analisis Ragam (ANOVA) (P<0,05) dan uji lanjut Duncan Multiple Range Test (DMRT). Hasil penelitian menunjukkan bahwa tepung sorghum terfermentasi terbaik didapatkan pada perlakuan lama fermentasi 72 jam dengan jumlah starter sebanyak 5%. Karakterisitik tepung sorgum ynag dimiliki adalah kadar pati 74,8%, kadar air 10,97%, swelling power 15,44 g/g, daya serap air 67,58% dan densitas kamba 0,6 g/ml. Modifikasi dengan fermentasi menggunakan yeast indigenous sorgum mampu memperbaiki sifat fisik dan kimia tepung sorgum. Berdasarkan kandungan gizi pada tepung sorgum telah memenuhi syarat mutu Codex Standard 173-1989 pada kadar, abu, protein, lemak, serat kasar dan karbohidrat.Kata kunci: sorgum, modifikasi, yeast indigenous, sifat fisikokimia

The Politics of Regulating Foods for Infants and Young Children: A Case Study on the Framing and Contestation of Codex Standard-Setting Processes on Breast-Milk Substitutes

Background: Breastfeeding is important for the health and development of the child, and for maternal health, in all country contexts. However, global sales of breast-milk substitutes (BMS), including infant, follow-up and toddler formulas, have ‘boomed’ in recent decades. This raises the importance of international food standards established by the Codex Alimentarius Commission (Codex) on the safety, composition and labelling of BMS. Such standards appear to be strongly contested by governments, industry and civil society groups, yet few studies have investigated the politics of Codex standard-setting processes. The aim of this paper is to understand who participates in decision-making, and how actors frame and contest proposals to revise the Codex Standard on Follow-up Formula (FUF). Methods: We adopted a case study design involving two steps. First, we enumerated government, industry, civil society, and international organization stakeholders participating in standard-setting processes of the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU). Second, we conducted a framing analysis of stakeholder inputs during the FUF standard revision in CCNFSDU meetings. Publicly available online meeting reports (2015-2019) were retrieved, analyzed using a theoretical framework, and organized thematically. Results: High-income country (HIC) delegates greatly outnumbered those from other country income categories. Industry representation was higher compared with other observer categories Member state delegations included more industry representation than civil society representation, and were occasionally the only member state delegates. Industry stakeholders framed arguments in terms of trade implications, science, and flexible standards. Civil society groups used public health, science, and pro-breastfeeding frames. Conclusion: Codex BMS standard-setting procedures are dominated by HICs and industry groups. Limited representation of civil society, and of middle- and low-income countries, suggest actions are needed to substantially increase support for their involvement at Codex. Such representation may help to counteract power asymmetries and commercial influences on food standards for infants and young children.

Contaminación por plomo en el cultivo de beterraga (beta vulgaris) en dos sistemas de producción en Carapongo, Chosica

El presente estudio evaluó los sistemas de producción convencional y orgánico de beterraga (beta vulgaris), regadas con aguas de la cuenca baja del río Rímac. Se midieron los niveles de plomo (Pb) en agua y suelo al inicio y final del cultivo, así como en la parte comestible de la planta. Los resultados arrojaron que las concentraciones del Pb en el agua estuvieron dentro y sobre los Estándares de Calidad Ambiental (ECA) establecidos por la norma vigente nacional. Las concentraciones en el suelo superaron los ECA. Finalmente, las concentraciones en la parte comestible, cosechada a los 75 días, estuvieron entre 0.211 a 0.224 mg/kg para el cultivo convencional y 0.247 a 0.342 mg/kg para el cultivo orgánico, reportando este último un valor más alto que el cultivo convencional. En ambos sistemas la concentración de Pb superó el límite máximo permisible para productos de consumo, establecido en el Codex Standard 193-1995 para los contaminantes y las toxinas presentes en los alimentos y piensos, que es de 0.1mg/kg. Concluyéndose que, a pesar de que son sistemas de producción diferentes, el contenido de Pb supera los límites máximos permitidos, lo que podría atribuirse a la fuente de agua que arrastra Pb y por reacciones a nivel de sustancias húmicas, favoreciendo una mayor acumulación en el sistema orgánico.

Understanding the Codex Standard to Ensure Safety and Quality of Palm Oil

Indonesia is the number one producer and exporter of palm oil globally. About 85% of palm oil is used for food applications. Consequently, issues related to food safety and nutrition have always been a major concern, both for producers and consumers of palm oil. In this respect, the palm oil industry must put serious effort to comply with food safety and quality standards, such as those of Codex standards, especially specified at Codex Standard for named vegetable oils (CXS 210-1999).

How Does Mechanical Pearling Affect Quinoa Nutrients and Saponin Contents?

Agriculture is facing many challenges, such as climate change, drought, and salinity, which call for urgent interventions for fast adaptation and crop diversification. The introduction of high-value and stress tolerant crops such as quinoa would be a judicious solution to overcome constraints related to abiotic stress and to increase land productivity and farmers’ incomes. The implementation of quinoa in Morocco has not been supported by a full valorization program to control the quality of quinoa seeds. The novelty of this work is to assess the pearling operation as an efficient method of saponins removal as well as the determination of total residual saponins. This study aimed to evaluate the effects of several pearling durations on nutrient and saponin content of quinoa seeds of three tested varieties (Puno, Titicaca, and ICBA-Q5). Five pearling durations were tested (0, 2, 4, 6, 7, and 8 min) using a locally manufactured pearling machine. The results indicated that a pearling duration of two minutes was enough to reduce total saponin content from 0.49% to 0.09% for Puno variety, from 0.37% to 0.07% for Titicaca variety, and from 0.57% to 0.1% for ICBA-Q5 variety. Our results showed that pearling slightly reduced protein, total fat, and moisture contents for all varieties except for Puno, where total fat content slightly increased with the pearling. Puno variety had the highest seed content in terms of protein and total fat; the ICBA-Q5 variety had the lowest. Titicaca had the highest bran content in terms of protein and total fat, ICBA-Q5 had the highest bran content in terms of ash and the lowest bran content in terms of protein and total fat, and Puno had the lowest bran content in terms of ash. Pearling had no significant effect on macronutrient contents in the processed seed, but it resulted in a very highly significant difference for most of them in the bran except for Mg and S. Regarding seed content in terms of micro-nutrients, statistical analysis showed significant differences between varieties in terms of Zn, Cu, and Mn contents, but no significant difference was recorded for Fe or B. Pearling had no significant effect on seed micronutrient contents. Therefore, to retain maximum nutritional content in the quinoa and maintain quinoa integrity, it is necessary to limit the pearling duration of quinoa to two minutes, which is enough to reduce saponin content below the Codex Standard threshold (0.12%).

Rapid, Effective, and Versatile Extraction of Gluten in Food with Application on Different Immunological Methods

One of the main concerns in gluten analysis is to achieve efficient extraction of gluten proteins. Conventional ethanol-based extraction solutions are inefficient and, because of this, it is necessary to use reducing agents or acids for proper solubilization. The extraction recommended by CODEX Standard 118-1979 (revised 2008) utilizes Cocktail solution (patent WO 02/092633 A1). However, it is harmful with a disgusting odor and is not compatible with some immunological techniques. Here, the versatility and extraction capacity of a new Universal Gluten Extraction Solution (UGES) (patent ES 2 392 412 A1) were evaluated using different methodological conditions, food matrices, and various immunological methods. UGES includes safer compounds for both the user and the environment, and it displayed similar extraction efficiency to that of the extraction method recommended for sandwich enzyme-linked immunosorbent assay (ELISA). The extraction time was significantly reduced from 100 to 40 min, depending on the type of the sample. Furthermore, unlike the currently used solution, UGES is compatible with competitive ELISA.

Isolation and identification of associated fungi of Aspergillus and Penicillium genus and quantification of ochratoxin(A) in raisins samples in Tripoli Area (Preliminary study)

This preliminary study aimed to determine the moisture content and isolation and identification of some fungi- genus of Aspergillus and Penicillium in 19 raisins samples (10 locals and 9 imported) randomly collected from different local markets in Tripoli city, Libya. The study included the detection and quantification of ochratoxin (A) that could be present in the selected raisins samples using enzyme-linked immunosorbent assay technique. Results indicated that the imported samples recorded the lowest moisture content vs. local samples (9.30% and 20.51%, respectively). Study results indicated that only two "%" local raisins samples having more moisture content than 18%. As far as fungi isolates, 76 fungi isolates were detected in all samples. Based on morphological and cultural characteristics, four species of such isolates belong to the genus Aspergillus while 3 species belong to the genus Penicillium. Using ELISA technique with a detection limit higher than 1.25 ng/gram, results revealed that 10 raisins samples (26.35%) contained ochratoxin (A) with an average concentration of 3.10 ng/gram. With the exception of two local c raisins samples that their moisture level was more than 18%, generally, results of this study were in confirm with Libyan Specification number 683-2013 set for the maximum permitted level of ochratoxin (A) in food and animal feed. In addition to codex standard number 67-1981

OBTENCIÓN DE MANTECA A PARTIR DE ALMENDRAS INFESTADAS CON MONILLA, EN CINCO CLONES EXPERIMENTALES DE T. CACAO

Esta investigación se planteó la extracción de manteca a partir de almendras infestadas al 25% con monilla (Moniliophthora roreri Cif & Par.). Se aplicó un diseño completamente al azar con cinco tratamientos y cuatro repeticiones, para la diferenciación entre medias se empleó el test Tukey y para el análisis sensorial el test de Kruscal Wallis. Respecto a los resultados, en el rendimiento de manteca extraída en pasta (g/kg), no existieron diferencias. En cuanto a variables físico-químicas el mejor tratamiento fue T3(CCAT-46-88) con 81,88% de grasa, 1.03% en proteína, 807,80 Kcal/100g de energía y 0,22% de índice de acidez. En el contenido de humedad destacó el testigo (EET-103) con 0.07%. Por otro lado, T4 (CCAT-49-98) presentó el mejor registro de materia seca (99,83%) y carbohidratos (9,52%). Mientras que en contenido de ceniza no existieron diferencias. Finalmente, el análisis sensorial demostró que T1 (CCAT-46-57) obtuvo el mejor perfil sensorial. Palabras Clave: análisis sensorial, análisis físico-químicos, cacao, rendimiento. Referencias [1]Wil, «Agropecuarios.net,» 29 Septiembre 2013. [En línea]. Disponible en: http://agropecuarios.net/enfermedades-del-cultivo-de-cacao.html. [Último acceso: 27 Septiembre 2017]. [2]M. Bernal, «Hongo monilla, 1ª causa en pérdida de cacao, dice experto,» Julio 2011. [3]F. Sánchez y F. Gárces, «Moniliophtera roreri (Cif y Par) Evans et al. en el cultivo de cacao,» Scientia Agropecuaria, vol. 3, nº 3, Agosto 2012. [4]S. Ramírez, «La moniliasis un desafio para lograr la sostenibilidad del sistema cacao en México,» Tecnología en Marcha, vol. 21, nº 1, pp. 97-110, Marzo 2008. [5]M. Codini, F. Díaz, M. Ghirardi y I. Villavicencio, «Obtención y utilizacion de la manteca de cacao,» Invenio, vol. 7, nº 12, Junio 2004. [6]A. Casanova, J. Rafael, P. Parrales y V. Katherine, «Obtención de la manteca de cacao a partir de semillas de cacao (Theobroma cacao L.), usando extracción supercrítica y extracción convencional.,» Caracas, 2008. [7]DDL, «Especificaciones técnicas, manteca vegetal de palma,» 2005. [8]FAO, «Codex Standard for cocoa butter,» Codex Stan 86, 2001. [9]M. Bernal, «Monilla, problema que afecta al cacao,» El Universo, 24 Abril 2010. [10]M. Lucero, «Caracterización de la manteca de cacao de tres variedades Trinitario (CCN-51), Nacional (EET-103) Y Forastero (IMC-67), Quevedo - Ecuador,» Quevedo, 2014. [11]A. Sánchez, J. Naranjo, V. Córdoba, D. Ávalos y J. Zaldívar, «Caracterización bromatológica de los productos derivados de cacao (Theobroma cacao L.) en la Chontalpa, Tabasco, México,» Revista Mexicana de Ciencias Agrícolas, nº 14, pp. 2817-2830, 2016. [12]M. Egas, «Evaluación y análisis técnico financiero del proceso de prensado de licor de cacao (Theobroma cacao) para la obtención de manteca y polvo de cacao.,» Quito, 2015. [13]M. Jahurul, I. Zaidul, N. Norulaini, F. Sahena, J. Jaffri y A. Omar, «Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats,» CyTA- Journal of Food, vol. 12, nº 1, pp. 97-103, 2014. [14]A. Solís, «Elaboración de mantequilla de maní (Arachis hypogaea) variedad virginia con adición parcial de manteca de palma,» Tingo María, 2003. [15]E. Bejarano, M. Bravo, M. Huamán, C. Huapaya, A. Roca y E. Rojas, Tablas de composición de alimentos industrializados, L. Lecca, Ed., Lima, 2002, p. 56. [16]Fundación Universitaria Iberoamericana, n. [En línea]. Disponible en: https://www.composicionnutricional.com/alimentos/MANTECA-DE-CACAHUETE-1. [17]«Botanical Online,» 2014. [En línea]. Disponible en: http://www.botanical-online.com/tabladecalorias.htm. [Último acceso: 25 Noviembre 2018]. [18]«Alimentación sana,» Tabla de calorías, 2013. [En línea]. Disponible en: http://www.alimentacionsana.org/PortalNuevo/actualizaciones/tabladecalorias.htm. [Último acceso: 25 Noviembre 2018]. [19]S. Zuriday, «Extraccion de manteca a partir de las semillas del cacao (Theobroma cacao L.) utilizando dioxido de carbono en condiciones supercríticas como solvente,» Caracas, 2007. [20]R. Cuamba, «Caracterización de grasas alternativas de la manteca de cacao,» México D.F., 2008. [21]C. Arriaga, «Contenido de Ácidos Grasos de la manteca provinientes de mezclas, en distintas fracciones,de semillas de Theobroma cacao y Theibroma bicolor y su uso en la manufactura de chocolate.,» Guatemala, 2007. [22]S. Lannes, M. Medeiros y L. Gioielli, «Physical interactions between cupuassu and cocoa fats,» Grasas y Aceites, vol. 62, nº 4, pp. 467-478, 2011.

Alcohol Labelling in the Global Food System: Implications of Recent Work in the Codex Committee on Food Labelling

Occupying the dual space of psychoactive substances and food, alcohol has to date escaped the international labelling standards required of either category. Following growing consumer concern focused on ingredient and energy labelling, the issue of alcohol labelling has been brought to the Codex Committee on Food Labelling (CCFL). Russia led the development of a discussion paper on the labelling of alcohol beverages, which was debated in May 2019. The discussion paper presented five policy options, ranging from doing nothing to initiating open-ended work on a new Codex standard. The progression of alcohol labelling through the CCFL raises a number of issues for public health advocates, as placing alcohol within the scope of the Codex clearly places labelling within the food system and has the potential to side-line health labelling concerns. This paper will first describe the process leading to the consideration of alcohol labelling at the CCFL and then consider the health and advocacy implications of the different options proposed to progress the work plan.

Bioadsorption of Modified Empty Fruit Bunch Palm Oil for Reducing its 3-MCPD Compounds using Response Surface Methodology

Crude palm oil, consumed as a healthy food oil, contains a 3-monochloro-propane-1,2-diol (3-MCPD) ester in the range of 0.04-0.05 ppm. The 3-MCPD compound is one of the contaminants belonging to the chloropropanol group that is genotoxin carcinogen. It is therefore necessary to develop an integrated palm oil refining through adsorption with a modified palm empty fruit bunch bioadsorbent to reduce 3-MCPD ester (<2 ppm / Codex Standard). Response Surface Method applied in the optimization study of the modified empty fruit bunch of oil palm. The research was designed by using Central Composite Design. The parameter process studied were temperature (60-800C), time (20-40 minutes) and oil volume (400-600 ml). Response surface of the pressurized liquid water extraction of curcumin was expressed by a second-order polynomial. The research showed that temperature was the most influencing variable for the adsorption of 3-MCPD from modified empty fruit bunch of oil palm. The response surface contour plots of the RSM on the effect of temperature, time and oil volume have showed that the optimum condition for the adsorption of 3-MCPD from modified empty fruit bunch of oil palm were adsorption performed at temperature of 86.80C, 46.81 minutes and oil volume of 668.17 ml.